By Joshna Maharaj

Braising the carrots helps to soften them and caramelize the sugars, making a perfect winter dessert when you just can’t eat another apple.

Makes 6 to 8 servings

1lb carrots (preferably heirloom), cut lengthwise into
¼-inch slices
1/4 cup pure maple syrup
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp freshly grated nutmeg
2 tsp pure vanilla extract
2/3 cup fresh apple cider
3 cups finely ground gingersnaps
1 tsp kosher salt
1 cup quick cooking oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1 cup cold unsalted butter, cut into small pieces

Preheat oven to 375°F. Generously butter a 9-inch-square baking dish. Add carrots, maple syrup, cinnamon, ginger, cloves, nutmeg and vanilla; toss well to coat carrots. Spread the carrots evenly in dish. Pour cider over carrots. Bake until carrots are tender and still slightly firm, about 20 minutes. Allow to cool slightly. Do not turn off oven.

In a medium bowl, add gingersnaps, salt, oats, flour and brown sugar; stir well to combine. Add butter. Using your fingertips, incorporate the butter into the dry mixture until you have pea-sized lumps.

Sprinkle crumble topping evenly over carrots in dish. Bake until top is browned and carrot juices start to bubble at the sides of the pan, about 15 to 20 minutes. Cool slightly before serving with vanilla ice cream.

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